LDF News: Coming together over grilled kohlrabi

Kohlrabi as big as your head, I say! See the Grilled Kohlrabi recipe below from Blooming Glen Farm.

Here I am being strange enough that even Carla wonders what I am doing. Well, I am displaying the beautiful scallions that we harvested. The weeds came in nicely too. Luckily, we should be done with the scallions and mowing this down before too long so many of the weeds won't go to seed. 

Here's another weirdo...Fasciation! The plant grows in a flattened fashion. You can see it in some flowers selected for appearance, like cockscomb celosia. It can be caused by a genetic mutation, environmental stressors, or a virus. I wonder what caused this rudbeckia to do it? It was the only one in the field I saw. Maybe I'll go back and check the other flowers from this plant. 

Whelp, wins and weeds is the ongoing story here. This is one of our 2024 pollinator plots. The coreopsis came and went. Now the rudbeckia is blooming through. You can see that the thistle bloomed and went to seed before we could mow it. And that there is some bull thistle looming in the background. And lots of grass. So, it is a story of imperfection and opportunity for improvement. I am so impressed with these native flowering plants for elbowing their way into the ring, despite me not setting them up for success.

What is with me and the silver linings today? I guess, what's the point without hope?

I love to see a storm coming in. Sometime it is so cartoonish. We could have used the rain. Although some areas got a lot, we only got about a tenth of an inch. Not enough to let us stop irrigating. 

Find the dogs in the buckwheat! Here is the second round of buckwheat we seeded as a cover crop this year. You can see the first round in the background up to the left. It is blooming now. This field is just starting to bloom. Within weeks we will turn it under and make way for plants!

You can also see a flag of brown in the background. That is the intended location for our fall and winter carrots and beets. We haven't had much luck with these crops since 2019. This ground is well prepared and I have hopes that our little plants will be able to compete with the existing wild ones, as well as hopes that we are better equipped to help them along this year.

​Here's what happens to cabbage when you don't harvest it on time. The leaves keep growing from the middle. The outer leaves split to make room. Of that whole almost half acre field of cabbage, this is the only one I saw that suffered this fate. We have had very little waste in this field so far and are more than halfway through harvest. Most of it is going to wholesale. Plenty is going to the farmers' market. Look for those tender cone cabbage and ruffled savoy leaf types on our tables tomorrow. 

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Ahoy!

The potluck was beautiful. The potluck was hot. The potluck was success! It was so nice to have people out to see all the work we have been doing. Thank you to everyone that came. There was so much good food!

There is country-wide chance to gather this weekend. Some of you have days off. Consider this a chance to connect with, understand, and build your community. Community doesn't just exist. We have to build it. Grill some kohlrabi and invite your neighbor over. Pat their dog and ask them a question. Tell them where you got the kohlrabi. (Jk but seriously.)

Or don't. I was just painting a strategy and letting my non-vegetable thoughts seep into the LDF newsletter. Either way, you should eat some kohlrabi. Maybe on a lake. Or in a dark, air conditioned room. Why am I trying to suggest what you should do?

I'm lucky. I get to work this weekend. And I go to the best party: Eastern Market. Many of my friends come to me, talk about food, joys, and struggles. Most of them laugh at most of my jokes. So, come get your kohlrabi to grill tomorrow.

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Grilled Kohlrabi

Fresh From the Field- 
Greens:
Broccolini- Last week for a little while
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage
Cucumbers
Garlic Scapes! 
Kohlrabi
Scallions
Summer Squash!
Radishes- just roots
Sweet turnips
Purple Top Turnips
Zucchini

Coming Soon
Cherry tomatoes
Fennel
Potatoes

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Recipe: Grilled Kohlrabi
From Blooming Glen Farm

"Kohlrabi is the star of this week’s recipe.  While we typically eat this vegetable raw, I wanted to create some new ways we could incorporate it into our meals.  I had one vision and it turned into two.  Enjoy kohlrabi two ways- in a mash and grilled."

Find the other recipe on their website- Helen

Ingredients

• 3 bulbs kohlrabi (or one of our big beasties)
• 2-3 Tbsp olive or avocado oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp garlic powder

 Instructions

1. Peel kohlrabi bulbs and slice into ¼ inch rounds.
2. Mix salt, pepper, and garlic powder in small bowl.
3. Brush oil on both sides of rounds and season with spices.
4. Preheat grill to 350 degrees.
5. Grill kohlrabi rounds for 10 minutes and flip.
6. Cook another 10 minutes and remove from grill.
7. Enjoy!

Notes
From Blooming Glenn Farm' website:
Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com


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